Lonzino is air-dried, salt-cured pork loin — a whole-muscle Italian salume made from the long, lean eye of loin from a pig (Sus scrofa domesticus). Trimmed, salted, seasoned and hung to dry for weeks, it cures into a firm, rosy-red cylinder ringed by a thin rim of creamy fat. Sliced thin, it eats clean, tender and gently savoury, milder and leaner than its fatty neck-meat cousin coppa.